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Leek Patties

Bite-sized pan-fried croquettes, typically called keftedes, stand as a beloved delicacy in Jewish cooking. These wonderful leek patties offer a flavorful blend of rich beef with the subtle, slightly sweet flavour of fresh leeks, and they are utterly irresistible.

Produces 12

• 4 large leeks
• 250g ground beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, finely chopped
• ½ tsp sweet paprika
• Extra virgin olive oil, for cooking
• Lemon wedges, to serve

Wash the green leeks properly and cut away the roots and most of the dark green parts. Chop lengthwise lengthways then into 1.5-centimeter slices. Put in a large skillet and submerge with cold water, then cook over a medium heat for about 20 mins or until cooked through.

Strain the leeks and put in a mixing bowl with the beef, beaten eggs, breadcrumbs, fresh dill, flat-leaf parsley and spice and season generously with seasoning. Mix completely using your hands then form a several spoonfuls into a croquette, flattening a slightly. Set on a tray and repeat for the balance of the ingredients.

Warm oil in a pan to a amount of about 2cm over a medium heat. When the olive oil is ready, fry the fritters in small batches until golden brown on all sides. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Remove the ready patties to a plate topped with absorbent paper and permit to rest.

Serve with lemon slices.

Spinach Patties

These delightful cheesy spinach croquettes are a genuine treat. The golden outside opens up to a soft filling. The spinach adds a vibrant, moderately earthy taste, while the dairy gives a rich, flavorful creaminess. Feel free to swap the dairy cheese with boiled, crushed potato if you wish.

Yields 16–18

• 1kg baby spinach (alternatively about 500g iced spinach, thawed for several hours in the fridge)
• 3 tbsp extra virgin oil
• 1 onion, diced small
• 2 garlic cloves, crushed
• 100g salty cheese, grated finely
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp sweet paprika
• 120g breadcrumbs (1¼ cups), plus extra if necessary
• 3 large eggs
• Olive oil for deep-frying (or use vegetable oil)
• Fresh lemon, to serve

For fresh spinach, clean it carefully, discarding any hard stems, and cut into it into big pieces. Transfer in a big pot with a bit of hot water over a moderate heat. Once softened, drain in a colander for about a quarter hour, then squeeze out any excess liquid and reserve.

When working with thawed frozen spinach, carefully squeeze out excess liquid.

Heat the cooking oil in a skillet over a medium flame and saute the onion and garlic cloves until tender, about 4 minutes. Take off the heat.

Combine the prepared spinach, sauteed onion and sauteed garlic, kefalotyri, soft cheese, grated nutmeg, red spice, dry crumbs and eggs in a large bowl and flavor with pepper and salt. Stir well until incorporated. If the dough looks too loose, incorporate some more breading.

By hand, shape the mixture into elongated patties slightly larger than a walnut shell but smaller than an chicken egg, and put them on a baking sheet covered with baking paper. Wrap and cool for at least 1 hour.

In a big skillet over medium flame, preheat cooking oil to a depth of about half an inch. Fry the croquettes a few at a time for two to three minutes per side, turning so they are crispy completely, then place on kitchen roll.

Serve with lemon slices.

Kroketes Fakes

Featuring a crispy exterior and tender interior, these croquettes are not only delicious but also a extremely wholesome bite or main course.

Produces 12

• 45g dried brown lentils (one-quarter cup)
• 90g cracked wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 yellow onion, minced
• 1 tsp cumin powder
• 1 tbsp mint leaves, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 fresh egg
• Seasoning, to taste
• Yogurt and lemon slices, to garnish

Add the lentils in a pan and fill with plenty of water. Simmer over a moderate heat for about twenty minutes or until almost cooked, pouring additional water to keep the pulses covered if necessary.

Mix in the burghul and keep cooking until fully cooked. Remove the water from the mixture well and reserve in a bowl.

Preheat half of the